How-to-make-Pumpkin-Pancakes-for-breakfast

Pumpkin Pancakes

These Pumpkin Pancakes are the perfect breakfast to start your day with. They came out fluffy and delicious! These Pumpkin Pancakes are made with a combination of simple ingredients that celebrates the Fall season and gives breakfast time a touch of warmth and satisfaction. I have to mention the aroma of the spices makes your morning a memorable one 🙂

Delicious-Pumpkin-Pancakes

Hi, Pumpkin season is here! I always get so excited about this time of year and I get inspired to make delicious recipes using pumpkin purée like these pumpkin pancakes.

How-to-make-Pumpkin-Pancakes-for-breakfast

Pumpkin Pancakes

I always feel I have to go to the super and get more than a few cans of this amazing ingredient. Pumpkin purée is in such demand during this time of year (Fall) that I don’t want to take the risk of finding an empty shelf when I need it. Trust me it has happened to me before, so this year I learned from my mistakes and I got myself a few pumpkins purée cans.

There is so much we can do with them like these amazing Mini Pumpkin Cheesecake and these flavorful pancakes.

Simple-Pancakes

When making this recipe I decided to make them using three bathes using three types of milk. You might be asking, What are you going to do with all those pancakes? And the answer is I have a big family and they are all waiting to devour them and some of them I freeze. For the first batch of pancakes I made I used whole milk. The pancakes came out fluffy and delicious.  However, I  couldn’t stop there, I was curious about how they will come out using a different type of milk so I decided to make the second batch with almond milk. 

Pumpkin-Pancakes-for-breakfast

The second batch using almond milk didn’t look as fluffy as the first batch I made with whole milk, however, the flavors were amazing. I wasn’t satisfied enough. I wanted to make a pancake that had the fluffy texture as the ones I made using whole milk because some members of my family have lactose intolerance and they were not able to eat. So I decided to make a third batch using oat milk. Yes, Yes, Yes! The pancakes came out perfect. They came out light and fluffy. I have to say these are so far the best pumpkin pancakes I have ever tried! These pancakes made with creamy oat milk are worth trying!

Pancakes-with-syrup

How to make Pumpkin Pancakes:

 The first step to make these pancakes is to combine the dry ingredients. In a mixing bowl add and combine 1 ½ cup of all-purpose flour, 2 teaspoons of baking powder, 2 teaspoon cinnamon, ⅓ teaspoon baking soda, ½ teaspoon salt, ½ teaspoon nutmeg, ½ teaspoon pumpkin spice. I added a pinch of ground ginger (optional).

Homemade-Pancake-Mixture

Make an opening in the center of the flour mixture and set aside.

Dry-ingredients-to-make-Pumpkin-Pancakes

In a separate mixing bowl combine the wet ingredients. Add 1 cup (245g) pumpkin puree, 1/4 cup (55g) white sugar, 1 cup extra creamy oat milk (or any milk of your preference), 2 large eggs (*These pumpkin pancakes can be easily made vegan by using an egg replacer) and 3 tablespoons unsalted butter (melted).

Easy-Pancakes

Whisk until all well combined.

Mixture-for-Pumpkin-PancakesThen, in the center of the flour mixture (dry ingredients) pour the wet ingredients. Gently stir and no worries about a few lumps in the mixture. If the batter seems to look thick just add a little bit more milk.  

Pumpkin-Pancakes-Recipe

Easy-Pumpkin-Pancakes-Batter

Place 1 or 2 tablespoons of unsalted butter onto the griddle or skillet. Let it melts and scoops out the batter (I used a 1/4 measuring cup for this) onto the griddle or skillet.

Use a measuring cup to pour pancake batter onto the griddle

Pour-the-batter-onto-the-griddle

Flip the pancakes after little bubbles start to show and the bottom is browned. This will take 2 to 4 minutes.

Pumpkin-Pancakes-for-breakfast

Happy Breakfast, Enjoy!

How-to-make-Pumpkin-Pancakes-for-breakfast

Below you will find an easily printable recipe card. Please, feel free to leave any comments and/or suggestions. I would be delighted to hear from you all.

Until the next one…

Love E.S. asimpletweak

How-to-make-Pumpkin-Pancakes-for-breakfast

Pumpkin Pancakes

These Pumpkin Pancakes are the perfect breakfast to start your day with. They came out fluffy and delicious! These Pumpkin Pancakes are made with a combination of simple ingredients that celebrates the Fall season and gives breakfast time a touch of warmth and satisfaction. I have to mention the aroma of the spices makes your morning a memorable one
Course Breakfast
Cuisine American
Keyword easy breakfast, pumpkin
Prep Time 5 minutes
Cook Time 15 minutes
Servings 8 servings
Calories 183 kcal

Ingredients

Dry Ingredients:

  • 1 ½ cup of all-purpose flour
  • 2 teaspoons of baking powder
  • 2 teaspoon cinnamon
  • teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon nutmeg
  • ½ teaspoon pumpkin spice
  • a pinch of ground ginger optional.

Wet Ingredients:

  • 1 cup (245g) pumpkin puree
  • 1/4 cup (55g) white sugar
  • 1 cup extra creamy oat milk or any milk of your preference
  • 2 large eggs *These pumpkin pancakes can be easily made vegan by using an egg replacer
  • 3 tablespoons unsalted butter melted.

Instructions

How to make Pumpkin Pancakes:

  1. The first step to make these pancakes is to combine the dry ingredients. In a mixing bowl add and combine 1 ½ cup of all-purpose flour, 2 tablespoons of baking powder, 2 teaspoon cinnamon, ⅓ teaspoon baking soda, ½ teaspoon salt, ½ teaspoon nutmeg, ½ teaspoon pumpkin spice. I added a pinch of ground ginger (optional). Make an opening in the center of the flour mixture and set aside.

  2. In a separate mixing bowl combine the wet ingredients. Add 1 cup (245g) pumpkin puree, 1/4 cup (55g) white sugar, 1 cup extra creamy oat milk (or any milk of your preference), 2 large eggs (*These pumpkin pancakes can be easily made vegan by using an egg replacer) and 3 tablespoons unsalted butter (melted). Whisk until all well combined.

  3. Then, in the center of the flour mixture (dry ingredients) pour the wet ingredients. Gently stir and no worries about a few lumps in the mixture. If the batter seems to look thick just add a little bit more milk.
  4. Place 1 or 2 tablespoons of unsalted butter onto the griddle or skillet. Let it melts and scoops out the batter (I used a 1/4 measuring cup for this) onto the griddle or skillet. Flip the pancakes after little bubbles start to show and the bottom is browned. This will take 2 to 4 minutes. Happy Breakfast, Enjoy!

Nutrition Facts
Pumpkin Pancakes
Amount Per Serving
Calories 183 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g15%
Cholesterol 52mg17%
Sodium 540mg23%
Potassium 55mg2%
Carbohydrates 29g10%
Fiber 1g4%
Sugar 9g10%
Protein 4g8%
Vitamin A 252IU5%
Calcium 235mg24%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

*Nutritional Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate.

Let me know how it turns out for you! Leave a comment, rate it, and do not forget to tag your pictures to #asimpletweakrecipes on Instagram. 

Delicious-Pumpkin-Pancakes

More Easy Recipes: 

easy-pumpkin-pudding
The Easiest Pumpkin Pudding Recipe Ever
Mini Pumpkin Cheesecake
Mini Pumpkin Cheesecake
Pumpkin Spice Hot Chocolate
Pumpkin Spice Hot Chocolate
 

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